Keto Thai Drunken Chicken

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    30 min

Keto Thai Drunken Chicken

Thai food is not Keto-friendly, but this dish has been made into a Keto recipe that is also soy-free. You will love the tender chicken thighs sauteed in garlic then seasoned with fish sauce, coconut aminos, and oyster sauce. You can make this dish as spicy as you would like to with the addition of chopped Thai chilies. The more you add, the more buzz you get. The final dish is tossed in a large amount of freshly sliced green scallions and Thai basil leaves.

What is a good substitute for Thai basil?

Thai basil does not have a suitable replacement and is unique to this dish. Please try to source it from your local Asian market.

Do I have to add the Thai chilies?

No, feel free to add as many or as few as you would like.

Do I need a wok to make this dish?

A wok would make this dish taste more authentic, but you can use any saute pan instead.

Serving suggestions

Please feel free to serve Thai Drunken Chicken with Low Carb Crunchy Thai Almond Salad, but omit the tofu https://www.carbmanager.com/recipe/low-carb-crunchy-thai-almond-salad-with-cauliflower-rice-tofu.

  • Net Carbs

    4.1 g

  • Fiber

    0.6 g

  • Total Carbs

    6.8 g

  • Protein

    27.1 g

  • Fats

    9.2 g

218 cals

Keto Thai Drunken Chicken

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Chicken Thigh

    Chicken Thigh

    1-¼ pound

  • Garlic

    Garlic

    5 clove

  • Onion

    Onion

    1 small

  • Fish Sauce (nam Pla Or Nuoc Mam)

    Fish Sauce (nam Pla Or Nuoc Mam)

    1-½ tablespoon

  • The Original Raw Coconut Aminos By Coconut Secret

    The Original Raw Coconut Aminos By Coconut Secret

    2 tablespoon

  • Chinese Oyster Sauce

    Chinese Oyster Sauce

    3 tablespoon

  • The Ultimate Sugar Replacement Granular by Swerve

    The Ultimate Sugar Replacement Granular by Swerve

    1 tablespoon

  • Avocado Oil

    Avocado Oil

    1-½ tablespoon

  • Chiles Thai by Melissa's

    2 tablespoon

  • Scallions

    Scallions

    ½ cup

  • Basil

    Basil

    1 cup, whole pieces

Recipe Steps

steps 4

30 min

  • Step 1

    Mince the garlic and finely dice the white onion. Dice the chicken thighs into 1” x 1” pieces. Set them aside in a bowl. Season the chicken thighs with the fish sauce, coconut aminos, oyster sauce, and Swerve. Stir everything together. Set the chicken aside to marinade it for a few minutes.
    Step 1
  • Step 2

    Heat a large nonstick skillet over medium-high heat until very hot. Add in the avocado oil and swirl to coat the pan. Add in the chicken thighs and allow them to brown on all sides. Once the chicken is almost cooked, add in the minced garlic and stir for 30 seconds or so until fragrant.
    Step 2
  • Step 3

    Taste and adjust seasoning, adding more fish sauce or coconut aminos if desired.
    Step 3
  • Step 4

    Toss in the Thai chilies (if using) and the sliced green onions. Take the dish off the heat and toss it with the Thai basil leaves. Serve immediately.
    Step 4

Comments 3

  • Pinder22

    Pinder22 12 days ago

    Excellent recipe. Spicy, aromatic, and delicious- EASY! I used cut chicken legs and added the marinade in the pan at the end. Cooked it throughly then added Trader Joe’s hearts of palm pasta noodles to warm and soak up all the sauce.

    • FantasticArugula685928

      FantasticArugula685928 2 years ago

      Love it, hubbys new favorite! I added some bok choy which soaks up the sauce nicely

      • Kelly

        Kelly 2 years ago

        Made it and enjoyed it twice!! So 😋 tasty Everyone loved it